BARBARA'S PUMPKIN CHEESECAKE -- SUGAR-FREE, STARCH-FREE, LOW-CARB

BARBARA'S PUMPKIN CHEESECAKE -- SUGAR-FREE, STARCH-FREE, LOW-CARB

Introduction

Judging by the number of recipes showing up everywhere, I'm not the only
one to discover that pumpkin cheesecake tastes even better than traditional
pumpkin pie. For those people on a low-carb diet, there are extra
advantages because we are less likely to miss the traditional crust and we
can get more satisfaction for less pumpkin.

4. Immediately pour into baking pan and place in oven. Reduce heat to 250°F
(120°C). Bake 30-40 minutes until set.

5. Allow to cool gradually, first in turned-off oven with door open, then
on counter, then in refrigerator until thoroughly chilled.

6. Store in refrigerator, covered.

Nutrition* (calculated by Mastercook made with canned pumpkin, without the
spices -- based on 8 servings per pie but it's so rich most people would
get more): 250 calories; 22.6g fat; 6.7g carb (of which 4.1g is fiber);
6.3g protein -- also provides 86% of Vit A, 10% of calcium and 5% of iron
Daily Values